Cholay Channa Daal Do Pyazza
Ingredients
(Serves 4)
150g chick peas, uncooked
150g split yellow peas, uncooked
1 piece of cinnamon or cassia bark, approximately 5cm-7cm
4-5 whole cloves
2 bay leaves
5-6 cracked black peppercorns
1 tbsp (heaped) cumin seeds
1 piece of ginger, approximately 5cm-7cm
4-5 cloves of garlic, finely chopped
2-3 finger type chillies, cut into 4 lengthways
2 small onions, very finely chopped
½ tsp ground turmeric
1 tbsp ground coriander
1 tsp chilli powder
2 medium tomatoes, chopped
½ tsp garam masala powder
2 tbsp (heaped) fresh coriander, chopped
2 tbsp vegetable oil
2 tbsp butter
Salt
Method
Soak the chickpeas in warm water for approximately two to three hours at least or overnight, which is better. Once soaked boil well until soft with a little salt. If in a hurry to cook add some bicarbonate of soda and the chickpeas will cook faster
Soak the split yellow peas separately for a few hours but don’t cook them just yet. Once the chickpeas have cooked drain the water over the split yellow peas and then boil them. Split yellow peas will cook much faster but you don’t want them to be over cooked but just until they are soft enough. Drain once cooked, but keep the water to finish the dish.
Heat the oil in a deep casserole roughly 23cm in diameter until it forms a haze and add the whole spices (the cinnamon or cassia bark, cloves, bay-leaves, cracked pepper corns) and after ten to 15 seconds add the cumin seeds and turn the heat down a little.
As soon as the cumin changes colour add the chopped ginger, garlic, sliced green chillies and the butter; sauté until the garlic colours slightly, then add the chopped onions.
Once the onions are in, stir well and continue to sauté over a medium heat.
Meanwhile put the turmeric, chilli and coriander powders in a cup or glass and add enough water to make a thin paste. Rest that until the onions become a pale brown, then add the paste and stir well.
Cook this until the liquid dries up and you see tiny beads of oil emerging at the bottom of the pan. This shows that the powders have now cooked.
Add the two peas with the water you have reserved and the chopped tomato then simmer until the sauce is thick and the cooked peas are well coated.
Add the garam masala powder stir in well and finally stir in the fresh coriander, taste to ensure that you are happy with the salt content and turn off.
Serve with hot flat breads such as chapattis, parathas, Turkish flat bread or khaboos, naan, etc. or as an accompaniment to a meal in which case it can be part of the meal or with steamed rice and some fresh red onion and mint salad.
